Publicado

2018-10-01

Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)

Efecto de la radiación gamma y la pasteurización en la vida útil de la pulpa de Juçara (Euterpe edulis)

DOI:

https://doi.org/10.15446/acag.v67n4.75132

Palabras clave:

Anthocyanins, Euterpe edulis, Irradiation, Non-Thermal Processing, Tropical Fruits (en)
Antocianinas, Euterpe edulis, Irradiación, Procesamiento no térmico, Frutas tropicales (es)

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Several studies about juçara palm fruit (Euterpe edulis) have emphasized its high antioxidant capacity.  However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp.  This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on the physicochemical and sensory quality of juçara pulp.  The irradiated (2.5 ± 0.06 kGy) and pasteurized (80°C/5 minutes) pulps were stored at 6°C, 90% RH, for 30 days (3 periods of analysis) and were analyzed for their microbiological, physicochemical (titratable acidity, soluble solids content, color, phenolic compounds, anthocyanin content, polyphenol oxidase and peroxidase activity) and sensory parameters (acceptance test.  The physicochemical results were submitted to ANOVA for the ‘F’ test and the statistical difference of averages (P < 0.05) was determined by the Tukey’s test.  The results of the sensory analysis were submitted to Principal Component and Cluster Analysis.  The gamma radiation did not show satisfactory results in the preservation of juçara pulp since there was a significant decrease in total phenolics and anthocyanin content.  The pasteurized pulp maintained its physicochemical and sensory characteristics during storage.  Therefore, we recommend the pasteurization as a good conservation technique to this kind of product, which presented a shelf-life of around 15 days
En varios estudios se ha demostrado el efecto antioxidante del fruto de palma juçara (Euterpe edulis) no obstante no existen estudios de los efectos de las tecnologías de conservación en la calidad fisicoquímica y sensorial de la pulpa de esta fruta.  En este trabajo se evaluaron los efectos de la irradiación gamma (60Co) y el proceso de pasteurización sobre la calidad fisicoquímica y sensorial de la pulpa de juçara.  La pulpa irradiada (2.5 ± 0.06 kGy) y pasteurizada (80 °C/5 minutos) fue almacenada a 6 °C, 90% HR, durante 30 días divididos en tres períodos de análisis que incluyeron características microbiológicas, fisicoquímicas (acidez, contenido de sólidos solubles, colorantes, compuestos fenólicos, contenido de antocianinas, actividad polifenoloxidasa y peroxidasa) y parámetros sensoriales.  Los resultados fisicoquímicos se analizaron por ANOVA y prueba ‘F’ y diferencia estadística (P < 0.05) mediante la prueba de Tukey.  Los resultados del análisis sensorial se agruparon por componente principal.  La radiación gamma no mostró resultados satisfactorios en la preservación de la pulpa de juçara, ya que se encontró reducción significativa en el contenido total de fenoles y antocianinas.  La pulpa pasteurizada conservó sus características fisicoquímicas y sensoriales durante el tiempo de almacenamiento, siendo ésta una buena técnica de conservación para este tipo de producto, que presentó una vida útil de 15 días

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Cómo citar

APA

Silva, P. P. M. da, Martin, J. G. P. & Spoto, M. H. F. (2018). Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis). Acta Agronómica, 67(4), 471–478. https://doi.org/10.15446/acag.v67n4.75132

ACM

[1]
Silva, P.P.M. da, Martin, J.G.P. y Spoto, M.H.F. 2018. Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis). Acta Agronómica. 67, 4 (oct. 2018), 471–478. DOI:https://doi.org/10.15446/acag.v67n4.75132.

ACS

(1)
Silva, P. P. M. da; Martin, J. G. P.; Spoto, M. H. F. Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis). Acta Agron. 2018, 67, 471-478.

ABNT

SILVA, P. P. M. da; MARTIN, J. G. P.; SPOTO, M. H. F. Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis). Acta Agronómica, [S. l.], v. 67, n. 4, p. 471–478, 2018. DOI: 10.15446/acag.v67n4.75132. Disponível em: https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/75132. Acesso em: 16 mar. 2026.

Chicago

Silva, Paula Porrelli Moreira da, José Guilherme Prado Martin, y Marta Helena Fillet Spoto. 2018. «Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)». Acta Agronómica 67 (4):471-78. https://doi.org/10.15446/acag.v67n4.75132.

Harvard

Silva, P. P. M. da, Martin, J. G. P. y Spoto, M. H. F. (2018) «Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)», Acta Agronómica, 67(4), pp. 471–478. doi: 10.15446/acag.v67n4.75132.

IEEE

[1]
P. P. M. da Silva, J. G. P. Martin, y M. H. F. Spoto, «Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)», Acta Agron., vol. 67, n.º 4, pp. 471–478, oct. 2018.

MLA

Silva, P. P. M. da, J. G. P. Martin, y M. H. F. Spoto. «Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)». Acta Agronómica, vol. 67, n.º 4, octubre de 2018, pp. 471-8, doi:10.15446/acag.v67n4.75132.

Turabian

Silva, Paula Porrelli Moreira da, José Guilherme Prado Martin, y Marta Helena Fillet Spoto. «Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)». Acta Agronómica 67, no. 4 (octubre 1, 2018): 471–478. Accedido marzo 16, 2026. https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/75132.

Vancouver

1.
Silva PPM da, Martin JGP, Spoto MHF. Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis). Acta Agron. [Internet]. 1 de octubre de 2018 [citado 16 de marzo de 2026];67(4):471-8. Disponible en: https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/75132

Descargar cita

CrossRef Cited-by

CrossRef citations3

1. A. Martinez, M.L. Calderón, M.S. Hernández. (2022). A process for obtaining dehydrated açaí pulp to preserve its functional characteristics. Acta Horticulturae, (1353), p.293. https://doi.org/10.17660/ActaHortic.2022.1353.36.

2. Ana Carolina Leme Castelucci, Nataly Maria Viva de Toledo, Fernanda Francetto Juliano, Paula Porrelli Moreira da Silva, Marta Helena Fillet Spoto. (2020). Influence of processing on the phenolic compounds of feijoa pulp ( Feijoa sellowiana) . Journal of Food Bioactives, , p.66. https://doi.org/10.31665/JFB.2020.11238.

3. Florence Polegato Castelan, Angelo Pedro Jacomino, Jackeline Cintra Soares, Thalisson Johann Michelon de Oliveira, Eduardo Purgatto, Silvia Pimentel Marconi Germer. (2025). Juçara (Euterpe edulis Martius) pulp drum drying: An alternative technology for premium fruit ingredients. Brazilian Journal of Food Technology, 28 https://doi.org/10.1590/1981-6723.12324.

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